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Monday, January 20, 2014

Simple Soft and Chewy Ginger Cookies

From the kitchen of One Perfect Bite...If your cookie jar is empty, you might want to give this recipe a try. My family loves ginger cookies regardless of their country of origin. This is one of our favorites and the recipe I'm featuring is for an all-American version that produces large, nicely spiced cookies that remain soft and chewy as they bake. I use light molasses to make ours, but any type of molasses, save blackstrap or sorghum, can be used. These ginger cookies are simple to make and they are good keepers. I do hope you'll give the recipe a try. These cookies are great for school lunches and those occasions that don't require finesse. Here is how they are made.

13 comments
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Over Christmas break, we made some ginger cookies, with candied ginger in them, from a recipe in Sunset Magazine. Yours look great, too. I'll have to give them a try. I'd say yours look like "Two Perfect Bites" each. :-)

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